Total Phenolics, Antioxidant Activities, and Anthocyanins of Different Grape Seed Cultivars Grown in Jordan

The total phenolics, antioxidant activities, anthocyanins, vitamine E, and tert-butylhydroxytoluene (BHT) of different cultivars of grape seed extracts (GSE) grown in Jordan were evaluated. In addition, antioxidant activities of GSE were investigated using olive oil substrate by oxidative stability instrument (OSI). Results of chemical composition showed that Baladi black and Asbani black had the highest amount of fat content 14.52 and 14.22 g /100 g seed, respectively, followed by Baladi green (13.28 g /100 g seed), Ajloni green (12.24 g/100 g seed), and Khudari green (10.92 g/100 g seed), respectively. The total phenolics and anthocyanins of GSE ranged from 4.66 to 5.12 g/100 g extracts and 0.14 to 0.68 g/100 g extracts, respectively. Antioxidant activities of GSE ranged from 66.4 to 81.40%, while vitamin E and BHT were 90.34 and 94.70%, respectively. Antioxidant activity of the extracts using OSI ranged from 3.10 to 41.13 h induction time, while vitamin E and BHT had 16.33 and 17.20 h, respectively. GSE had high amounts of antioxidants and can be used to retard lipid oxidation in a variety of food products.